and I had to adjust the setting on the major a whole number (read: thats a lot) from 3 to about 2.1. Anyhow the coffee poured evenly, but slow, my normal 2 ounce shot seemed heavier, not sure. Also grinding took over 12 seconds for a double. its much shorter when I roast.

Also it had a strong chocolate taste to it, the beans smelled musty and were very dark

what I remember most about the 1/2 pound I bought was that when I tamped it was literally like tamping a sponge, I couldnt believe how much it compressed.

Do you guys think the coffee was over roasted.... it didnt taste bad in a latte, really strong chocolate taste and all.

Of all the large coffee chains, I like Dunn brothers the most. That isn't saying a lot; but they mostly roast decent coffee.

I should say that today I tried a home roast and had to again adjust 1 whole number coarser. So obviously the coffee was more "moist" because the machine would clog at a setting of 2. I am wondering if my roast is being fried since it does not have nearly as much give when I tamp, meaning I can have a full portafilter and tamping will result in a little clearance. The dunn brothers just sank so much more when I tamped....

Those who have mazzer majors, does this sound legit..... I mean 12-14 seconds for just a double. It appeared the coffee was so moist that it took longer to grind..... I have new burrs

You seem to suffering from grinder anxiety. Don't.

The range of grind settings required to do justice to different coffees is huge. If you went from a medium dark aged Sumatra to a medium light roasted Yrgacheffe (these are fairly close to the grinding extremes), you'd probably have to adjust 2 whole numbers coarser.

Set your grinder to whatever works for that coffee, drink the shot, be happy.